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Sourdough Discard Oatmeal Jam Bars

A close-up of a single square of Sourdough Breakfast Oatmeal Jam Bars showing the thick jam layer and crumbly topping.
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Make chewy, flavorful breakfast bars using your sourdough discard. These bars feature a simple oatmeal base filled with your favorite fruit jam.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sourdough discard (unfed starter)
  • 1/2 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup fruit jam (e.g., raspberry or apricot)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, whisk together the flour, rolled oats, brown sugar, baking soda, and salt.
  3. In a separate bowl, combine the sourdough discard, melted butter, and vanilla extract. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until a thick, crumbly dough forms. Do not overmix.
  5. Press two-thirds of the dough mixture evenly into the bottom of the prepared baking pan.
  6. Spread the fruit jam evenly over the pressed dough layer.
  7. Crumble the remaining one-third of the dough mixture over the jam layer.
  8. Bake for 30 to 35 minutes, or until the topping is lightly golden brown and the edges are set.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  10. Cut into 12 or 16 squares before serving or storing.

Notes

  • For a slightly healthier option, substitute half of the all-purpose flour with whole wheat flour.
  • If you do not have sourdough discard, you can substitute it with 1/2 cup of plain yogurt mixed with 1/4 cup of milk.
  • Store cooled bars in an airtight container at room temperature for up to four days.

Nutrition

Find it online: https://cookifyme.com/sourdough-breakfast-oatmeal-jam-bars/